Airy Vegan Chocolate Mousse with Sweet Peppermint Pesto

It’s so easy to make delicious, fluffy, plant-based chocolate mousse. And the thing is that your family or guests will never taste that the chocolate mousse is vegan and dairy-free. I share one of my favorite chocolate desserts with you in my article. My vegan chocolate mousse with sweet peppermint pesto. The pesto gives the mousse an extra freshness kick and is also a great vitamin booster.

A dairy chocolate mousse is usually full of sugar and unhealthy fats. The plant-based alternative, of course, also contains sugar. However, the vegan mousse also contains a lot of protein and less unhealthy fats due to the silken tofu and chickpea water. So you can definitely say that the vegan alternative is healthier.

You can make a vegan mousse or pudding from many ingredients. But the combination of chickpea water and silken tofu is one that I and my family especially love. This is mainly because the well-mixed silken tofu has a great creamy consistency. And the chickpea water aka aquafaba is a great egg whites substitute. The whipped aquafaba is folded into the creamy tofu chocolate mixture at the end. This makes the mousse super fluffy and airy.

Now let’s talk about the fresh peppermint pesto and what benefits it brings. Of course, the green pesto is a real eye-catcher on the brown chocolate mousse. Plus, the flavor of mint goes great with dark chocolate.

But of course, fresh mint leaves also bring great nutrients. Among other things, various vitamins, antioxidants and phytochemicals. In addition, fresh peppermint can provide relief from intestinal discomfort, reduce flatulence, and the essential oils also help with headaches.

The great thing about peppermint is that it is so versatile. You can simply pour boiling water over fresh peppermint and have a delicious tea. A dip with peppermint leaves also goes well with savory dishes.

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Vegan Chocolate Mousse with Sweet Peppermint Pesto

Course: DessertDifficulty: easy

Servings

5

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Ingredients

• Chocolate Mousse

• 400g silken tofu

• 150ml chickpea water

• 2 Tbsp brown sugar

• 150g vegan chocolate

• Sweet Peppermint Pesto

• 1 handful fresh mint

• 1 handful almonds

• Some lemon juice

• 1 Tbsp agave syrup

• Pinch of salt

• 80 ml neutral oil

Directions

• Chocolate Mousse
• Whisk the silk together with the sugar until it has a creamy consistency.
• Melt the chocolate in a water bath. Let it cool down a bit.
• Add the chocolate to the creamed tofu and mix until smooth. Here you can see small air bubbles.
• Beat the chickpea water with a pinch of salt until stiff. Then carefully fold the stiffly whipped aquafaba into the chocolate-tofu mixture.
• Sweet Peppermint Pesto
• Mix all the ingredients together until you get a creamy consistency.
• If the pesto is too firm, add a little oil. The pesto tastes best with Asian mint.
• Arrange the Mousse
• Pour the mousse into glasses and refrigerate for a few hours.
• Garnish the mousse with a tbsp. of mint pesto.

Recipe Video